Best 3 Chicken Chowder With Biscuit Dunkers For Two Recipes

Chicken Chowder with Biscuit Dunkers for Two Recipe - (4.5/5) image

Provided by á-10847

Number Of Ingredients 6

2 Pillsbury® frozen buttermilk or Southern style biscuits
1 (18.5-ounce) can Progresso® Traditional chicken corn chowder
1 cup diced cooked chicken
2/3 cup Pepper Jack cheese, shredded
1/4 cup diced roasted red bell pepper (from a jar)
Option: If you want a little flavor on the biscuit dunkers, feel free to sprinkle with some Parmesan cheese after cutting and before baking.

Steps:

Heat oven to 375°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened. Cut each biscuit into 6 pieces; place pieces at least 1/2 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 3-quart saucepan, heat chowder, chicken, cheese and roasted pepper over medium heat, stirring frequently, until hot. Pour mixture into serving bowls; top with biscuit pieces for dunking into chowder.

Pioneer Woman Chicken Soup Recipe - (4/5) image

Provided by á-174190

Number Of Ingredients 15

1 whole fryer chicken, cut up
4 cups chicken stock or broth
1 onion, diced
1 green pepper, diced
3 stalks celery, diced
1 zucchini, diced
1 jalapeño, seeded & finely diced
28oz can chopped tomatoes
2 cups heavy cream
1 box ditalini or other small pasta
pasta
1/3 cup olive oil
3 tablespoons fresh chopped oregano
Salt / pepper
Parmesan cheese

Steps:

Cook pasta according to directions, drain, rinse with cold water and toss with a tablespoon of olive oil. Set aside. Place chicken in large stock pot and cover with broth. Bring to a boil and summer, covered for 30min. Remove chicken and set aside to cool, then shred and discard bones. In separate pan, sauté veggies in tablespoon or 2 of olive oil. Season with salt and pepper, maybe some garlic. Add veggies and shredded chicken to stock pot and stir in tomatoes. Add cream and heat through. In a small pan, heat 1/3 cup olive oil, add oregano and remove from heat. Stir until fragrant. Drizzle olive oil over soup and sprinkle with a generous amount of Parmesan cheese. Serve pasta on the side (as it absorbs all the broth) and spoon soup over pasta in individual bowls. Sprinkle with more Parmesan and serve immediately.

Spicy Chicken Enchiladas for Two Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 12

2 chicken breasts, boneless skinless, cut into bite-size pieces
1/2 cup onion, chopped
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup Old El Paso® enchilada sauce (from 10-ounce can)
1 cup cheddar cheese, shredded (4 ounces)
1/2 cup sour cream
2 tablespoons Old El Paso® chopped green chiles (from 4.5-ounce can)
4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
1/2 cup lettuce, chopped
1/2 cup tomato, chopped (1 small)

Steps:

Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.